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Vegan Desserts

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Banana Cookies

INGREDIENTS

Two (2) cups Barley, soaked 2 days
Three (3) Bananas (organic)
Two (2) Persimmons (organic)
One-half (1/2) cups Honey Dates
One (1) cup water
One (1) teaspoon Vanilla
One (1) teaspoon Cinnamon
One (1) cup Walnuts, soaked 6-8 hours and chopped
One (1) cup Raisins (organic)

DIRECTIONS

Place barley, bananas, persimmons, dates, water, vanilla, and cinnamon in a blender; mix until thick and smooth. Add chopped walnuts and raisins; mix well. Spoon dough on a dehydrator tray with a teflex sheet, and form into small round cookies. Dehydrate at 105 degrees for 4-6 hours, turn cookies over, and remove teflex sheet. Continue dehydrating for 4-6 hours, or until desired moisture is obtained.

SOURCE: Rose Lee Calabro

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Brown Rice Pudding

INGREDIENTS

One cup cooked brown rice
One cup milk (almond, rice, soy)
Two tablespoons raisins
One tablespoon maple syrup
One half (1/2) vanilla extract (alcohol-free)
One-eight (1/8) teaspoon ground cinnamon

DIRECTIONS

In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer for 15-20 minutes. Serve hot or cold. Makes 1 large or 2 small servings.

SOURCE: Sarah Kramer

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Coconut Chocolate Chip Cookies

INGREDIENTS

Egg Replacer (equal to 1 egg)
One-half (1/2) cup vegan margarine (or Earth Balance spread)
Three-fourth (3/4) cup sugar (maple, date, or Succanat)
One teaspoon vanilla extract (alcohol-free)
One-fourth (1/4) cup flour (wheat, rice, or spelt)
One-half (1/2) teaspoon baking powder (aluminum free)
One-fourth (1/4) teaspoon baking soda
One-fourth sea salt
One-half (1/2) cup shredded coconut, unsweetened
Three-fourth (3/4) cup vegan chocolate chips

DIRECTIONS

Preheat oven to 350° F (175° C). In a food processor, blend together the Egg Replacer, margarine, sugar, and vanilla until smooth and set aside. In a large bowl, stir together the flour, baking powder, soda, salt, coconut, and chocolate chips. Add the margarine mixture and stir together until well incorporated. Roll dough into balls, lay on cookie sheet, and bake for 10-12 minutes. Let cool 5 minutes before removing from cookie sheet.

Makes 18-24 cookies

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Vegan Oatmeal Raisin Cookies (Vegan)

INGREDIENTS

1/2 cup safflower or sunflower oil
1/3 cup rice milk or non-dariy milk
1/2 cup maple syrup
1/2 cup sucanat or light brown sugar
1 teaspoon almond or vanilla extract
2 cups pastry flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon spice (nutmeg, all spice, or pumpkin spice)
1/2 teaspoon salt
1/2 cup rolled or instant oats
1.5 cup grounded rolled or instant oats
1 cup raisins
optional: a handful of vegan chocolate chips
Vegan Oatmeal Raisin Cookies

DIRECTIONS

Preheat oven to 350° F. Grease 2 baking sheets. In a large bowl combine oil, milk, sweetner, and almond/vanilla extract, and mix thoroughly. Sift in the flour, baking soda, baking powder, salt, cinnamon and spices. Mix until dough begins to form. Fold in all the oats along with raisins (and optional chocolate chips). With your hands roll the dough into small balls and place onto cookie sheet, then slightly flatten with your palm or a spoon. Bake for approximately 13-15 minutes, until cookies have spread and are lightly brown. Remove from oven, and let cool.

Serving size: 25

Prep time: 30 minutes

SOURCE: HappyCow.net

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